Caribbean Chicken Soup with Bananas

This substantial soup rates rave review with my two children and
all who taste it. Everyone comes back for more. Be sure to make you
own spice mixture and serve the soup over banana slices for
tropical island flavor.

Makes 6 to 8 servings

Ingredients

1 medium onion, chopped

3 large carrots, peeled and thinly sliced

1 green bell pepper, cut into julienne strips

1 red bell pepper, cut into julienne strips

2 medium zucchini, halved lengthwise, then sliced

4 plum tomatoes, chopped

6 cups homemade chicken stock or 1 (49 1/2-ounce) can chicken
broth

1 (15 1/4-ounce) can whole kernel corn, drained

3/4 cup converted white rice

Caribbean Spice Mix (recipe follows)

2 cups cooked chicken or turkey breast strips (about 1/2
pound)

3 bananas, thinly sliced

Preparation

Cover and cook on the low heat setting 6 to 7 hours, or until
the rice is tender. Stir in the chicken or turkey. To serve, add
almost one-half banana to each soup bowl. Ladle the soup over the
bananas and serve at once.